To make the crust, place butter, sugar, and salt in a stand mixer, and with the paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes.

Add flour, and beat on low speed 30–45 seconds or until it resembles course sand.

Add the yolk and continue mixing on low speed until the mixture clumps into a ball, about 30 more seconds.

Form the mixture into a disk, wrap in plastic, and refrigerate 30 minutes or up to a week.

Remove disk from the fridge and place on a well-floured surface, flouring the top as well. Roll from the center out, turning the dough to create a nice circle that is about 1/4-inch thick and 12 inches in diameter.

Roll the dough around the pin, then unfurl it over the tart pan. If it breaks apart, don’t worry; just press it back into place with your fingers, patching any holes or cracks. The dough is very forgiving.

Roll the pin over the top of the tart pan to create a nice clean edge.

Refrigerate 30 minutes to prevent the tart shell from “shrinking.”

Preheat oven to 350°F. Bake 30–35 minutes, until golden.

Make the filling. Mix the first 5 ingredients together with a fork in a medium bowl. Once smooth, add the coconut.

Pour into the slightly cooled tart shell. Bake 15 minutes at 350°F or until set.

Remove and chill for 2 hours.

Make the topping. In a stand mixer with the whisk attachment, whip the cream, lime zest, sugar, and cornstarch until stiff peaks form.

Pour the cream mixture over the chilled tart. Top with toasted coconut, lime zest and Aleppo chili flakes (optional).